Quantification and determination of phenolic compounds by non-invasive methods and multimodal interactions in red wines.
€45.00 (VAT incl.)
Here are three more very interesting short speeches from the first Enoforum Web Conference, where the results of research into phenolic compounds were presented.
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| Duration | 15 minuts |
|---|---|
| LESSONS | 3 |
| Typology |
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Phenolic compounds are responsible for the main quality attributes of red wines. Jose Luis Aleixandre-Tudo of Stellenbosch University in the paper titled “Noninvasive Quantification of Phenol Content during Fermentation of Red Wines” will show how the use of fluorescence properties of phenolic compounds can help quantify phenolic content noninvasively from a fermentation tank to provide phenolic data in real time and with no sampling.
Arianna Ricci of the University of Bologna, with work called “Optical Method for Rapid Determination of Tannin Content in Red Wines,” will describe an innovative analytical method for fast and reliable online analysis of tannins in wines to aid decision-making strategies during winemaking, improving control of the production process and wine quality.
Finally, Paola Piombino of the Federico II University of Naples, with her paper “Study of Multimodal Interactions through Sensory and Chemical Characteristics of Italian Red Wines,” will explain how she investigated cross-modal interactions in red wine at the olfactory and oral levels, and how she tested their impact on correlations between sensory and chemical variables.
Video of the entries submitted to the Enoforum Web Contest 2021 during the Enoforum Web Conference (23-25 February 2021)